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Old 03-07-2008, 09:57 PM
 
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What are the different effects inherent in each type: stove, oven, broiler, grill?

What does each one offer and what do each do to the food?
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Old 03-08-2008, 01:18 AM
 
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stove: cook, saute, fry
oven: bake --cooks food all around /or broil
broiler: just broil--cooks basically with heat directly on top--good for fish, or when you want to form a crusty top like with cheese.
grill: grilling--lol. good for anything! chicken, shrimp, beef. makes those nice lines in the food--very tasty
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Old 03-08-2008, 08:52 AM
 
Location: Richardson, TX
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Broiling is just reverse grilling -- the heat comes from the top instead of the bottom. Both are excellent methods to prepare juicy meat, if you watch it and make sure you don't blacken the outside!
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Old 03-08-2008, 03:02 PM
 
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You forgot "smoker". Combines oven and grill. Since I've gotten into smoke'n, the only thing we use the oven for is cakes and cookies, and wife makes those only around b-days and x-mas. I'm gonna make a cake or some cookies(others have done it before) on the smoker then the oven won't be used much at all.

I'm do'n a prime rib (15#'s) and some taters(w/onions, bacon and cheese) right now. They will be happy when they get home.
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Old 03-08-2008, 09:16 PM
 
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but what does each method do to the food itself?

I mean arent they all just supplying heat to the food. Why do we even have different machines in the first place?
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Old 03-09-2008, 05:44 PM
 
Location: Richardson, TX
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Yeah, well you can make an excellent beef stew out of cheap, tough beef on the stove top using a braising method -- slow-cooking in liquid, while you can make a wonderful (expensive) new york strip steak under the broiler or on the grill. That's a high-heat, rapid cooking method.

If you don't believe there's a difference, try cooking the strip steak by the braising method, and the cheap beef (such as chuck roast) by the quick broil method. Have fun with that.
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